How to make Japanese Tofu Cake

Want a creamy cheesecake without the calories? Try using tofu instead! This Japanese recipe is easy to make and will be a crowd pleaser at any party.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 hard momen-dofu or hard tofu cake (wrapped in paper towel, drained)
• 3 egg yolks
• 3 egg whites
• 6 tbsp sugar
• dash of salt
• 5 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp grated lemon rind
• 2 tbsp Cointreau (optional)
• 1/2 tsp vanilla essence
• 3 tbsp fresh light cream
• 4 springs of fresh mint leaves (garnish)

1. Preheat oven to moderate.
   Line a 20 cm layer cake tin with baking paper.
2. Using a bowl, put the tofu in and mix well with an electric beater till smooth in texture.
   Add in the egg yolks, 3 tbsp sugar, salt, cornstarch, lemon juice and rind, vanilla essence and cream.
   Blend everything together till evenly blended.
3. Stir in the Corintreau (optional)
4. In another mixing bowl, beat up the egg white till you get stiff peaks.
   Add in the sugar and continue beating till silky.
5. Fold the eggs whites into the tofu mixture.
6. Pour the batter into the prepared tin.
   Bake in oven for about 25 to 30 mins, turn off heat and leave in oven to cool (avoid cracks in cake).
7. Garnish with mint leaves.